Malakoff cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar, fine (baking sugar)
• 1 packet of vanilla sugar
• 180 g spelt flour, plain
• 250 g mascarpone
• 90 g powdered sugar
• 70 ml Baileys Irish Cream, or more to taste
• 150 g almonds, ground
• 1 packet of vanilla sugar
• 250 ml whipped cream
• 2 packs of ladyfingers
• Milk
• Baileys Irish Cream
• 2 tsp powdered sugar
• Almonds, ground
• Ladyfingers
• Chocolate glaze, dark

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 40 minutes

easy and quick, without gelling agent, from a 26 cm springform pan

Preheat the oven to 180°C. Grease and flour a round 26cm springform pan. For the sponge cake, beat the eggs with the caster sugar and vanilla sugar for at least 5 minutes until very creamy. Carefully fold in the spelt flour until smooth. Pour the mixture into the cake pan and bake on the middle rack for 30-40 minutes until golden brown. IMPORTANT: Allow the sponge cake to cool completely – ideally overnight. For the cream, mix the mascarpone with the powdered sugar and Bailey’s until smooth. Beat the whipped cream with the vanilla sugar until stiff. Carefully fold the almonds and the stiffly whipped cream into the mascarpone cream. Chill the cream. The cream will serve approximately 4 times. Cut the sponge cake horizontally. You will need two thin slices for the base and the top. First, place the first slice in a springform pan as the base and place ladyfingers around the edge. Then add a layer of mascarpone cream. To soak, mix milk, Bailey’s, and powdered sugar as needed and dip the remaining ladyfingers briefly in the cream. Then place a few ladyfingers on the mascarpone cream and press down lightly. Then add another layer of mascarpone cream, followed by more dipped ladyfingers. Finally, add more mascarpone cream and place a ladyfinger on top as a lid. Spread a little more mascarpone cream on the lid. Then decorate the cake as you wish. I usually add grated almonds. I halve the leftover ladyfingers and dip half of them into the melted chocolate glaze. I usually have a little mascarpone cream left over, which I fill into a piping bag and place dots on the almond topping. I then place the dried, chocolate-covered ladyfingers on top of these dots. You can safely remove the ring just before serving. To conceal the bottom layer of the sponge cake, I use folded aluminum foil.